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One of the first things I did on my “homesteading” journey was make sauerkraut. Sauerkraut is an incredibly simple gateway into the wonderful world of fermented foods. Once you understand the process, you will have the confidence to dive deeper into fermentation.
So, if you’re new to fermenting, sauerkraut is probably the best place to start. This is a basic sauerkraut recipe that can be followed exactly… if that’s your thing… or loosely… if you hate “going by the book.”
What kind of equipment do I need for sauerkraut?
You don’t need any fancy equipment for sauerkraut, just a container (or two) and any type of weight to keep the cabbage submerged below the surface of the brine. For this recipe that utilizes one head of cabbage, I use two quart size Mason jars. If you’re working in small batches, Mason jars really are perfect. But anything similar in size will also work.
The next thing you need are weights to keep the cabbage below the brine, otherwise it will mold. There are hundreds of options on the market. You could use glass fermentation weights like these, a rock (yes, an actual rock… just put it in a plastic bag first), or a smaller size Mason jar full of water. Personally, I use Kraut Source lids that are specific to the Wide mouth Mason jars (and I love them).
The Basic Recipe
Finely shred one head of cabbage and place it in a heavy glass bowl. (All ingredient measurements are listed in the recipe below.)
I have optional ingredient suggestions listed below (ginger, onion, garlic, as well as additional seasonings like Mustard seeds and Cumin seeds). If you’re using any of these, add them now. Sprinkle the cabbage with 1 tablespoon of salt.
Massage the salt into the cabbage (and optional ingredients) for about 5 minutes until the cabbage gets soft and starts to sweat. Cover the bowl with plastic wrap, and place the bowl inside the fridge overnight.
The next day, remove the bowl from the fridge and pack the contents into two quart size Mason jars evenly.
In a measuring cup or bowl, make a brine by mixing 3 cups of filtered water with 1 tablespoon of salt. Stir until the salt dissolves. Pour enough brine over the cabbage until everything is submerged. (You will likely end up with extra brine that you can simply discard.)
Secure your ferments by placing a weight on top (see above for weight ideas) to keep everything submerged so it doesn’t mold. Next, top it with a lid like these unless the weights are designed differently.
Let the sauerkraut sit out on your counter for 10-14 days, checking it for mold or low water (brine). Add a touch of water if needed to keep everything submerged.
Once it has fermented roughly two weeks – taste it. It should be sour and delicious. Remove the weight and store it in the fridge for months. It’s our favorite side dish… we love it with bratwurst, cheeseburger pizza, and of course breakfast.
Sauerkraut is an excellent probiotic food. Perfect for building up your gut microbiome!
Leave a comment below letting me know if you tried this recipe and what you thought! What are your favorite foods to eat with sauerkraut?
How to Make Sauerkraut
Equipment
- 2 Mason Jars
- 2 Weights
Ingredients
- 1 2 lb Cabbage
- 2 tbsp Salt, divided
- 1/4 cup Onion, sliced optional
- 3-4 tbsp Fresh Ginger, sliced optional
- 3-4 Garlic cloves, sliced optional
- 1 tbsp Mustard seeds optional
- 2 tsp Cumin seeds optional
- 3 cups Filtered Water
Instructions
- Finely shred the cabbage and place it in a heavy glass bowl. If using any of the optional ingredients, add these to the cabbage. Sprinkle with 1 tablespoon of salt.1 2 lb Cabbage, 2 tbsp Salt, divided, 1/4 cup Onion, sliced, 3-4 tbsp Fresh Ginger, sliced, 3-4 Garlic cloves, sliced, 1 tbsp Mustard seeds, 2 tsp Cumin seeds
- Massage the salt into the cabbage (and optional ingredients) for about 5 minutes until the cabbage gets soft and starts to sweat. Cover with plastic wrap, and place the bowl inside the fridge overnight.
- The next day, remove the bowl from the fridge and pack contents into two quart size Mason jars evenly.
- In measuring cup or bowl, make brine by mixing 3 cups of filtered water with 1 tablespoon of salt. Stir until salt dissolves. Pour enough brine over the cabbage until everything is submerged. (You will likely end up with extra brine that you can simply discard.)3 cups Filtered Water, 2 tbsp Salt, divided
- Secure your ferments by placing a weight on top (see blog post for weight ideas) to keep everything submerged so it doesn't mold. Next, top with a lid (I prefer the plastic lids linked in blog post).
- Let the sauerkraut sit out on your counter for 10-14 days, checking it for mold or low water (brine). Add a touch of water if needed to keep everything submerged.
- Once it's fermented roughly two weeks – taste it. It should be sour and delicious. Remove the weight and store it in the fridge for months. It's our favorite side dish and goes with so many meals!
Nutrition
